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Bakery: Breads & Rolls

In the Bakery Industry, you're looking for production consistency, quality, shelf lifetime, waste reduction and, of course, Food Safety! What's more, you need this day in and day out, every production shift, because downtime is costly and disruptive.

Our Food Grade certified belts deliver consistently reliable performance and are designed to cut down on waste and eliminate any risk of contamination.

Dough Handling

This is where it all starts! After the dough mixer, wet dough applications begin to determine size and shape to bakery products. We offer our extensive experience for your needs in dough handling with dedicated solutions in moulding, dividing and lamination.

Linear Proofer

Perhaps the most delicate stage in the baking process, proofing is necessary for all leavened breads. Any dough stretching or vibration during this stage will damage both the appearance and the quality of the breads.

Main challenges

Product stability can be difficult to maintain

Product exposure to temperature and humidity levels must be controlled with precision

Sticky dough can present cleaning and tracking problems, and can shorten belt lifetime

Infeeder and Take-off Oven Belt

Bringing the dough to the oven to be baked and taking the bread away once it has been baked is a job for smooth-running belts that can handle the heat. Our range of solutions, developed from our long industry experience, include belts designed for direct contact with your dough as well as those made for conveying very heavy hot trays.

Main challenges

Sticky dough adheres to belt surfaces

Extreme operating conditions, including wear and tear from conveying heavy trays, can lead to short lifetimes for belts and chains

Heavy-duty Food Grade belts that are resistant to both oil and abrasion

Spiral Cooling and Freezing

Bread must be allowed to cool and the right amount of moisture must evaporate from the bread before the loaves are ready for slicing and packaging. Good air circulation during this period is critical.

Main challenges

Open belt surfaces can retain crumbs, reducing air flow; inadequate air flow can lead to condensation, mould formation and spoilage

Wire mesh belts can fragment and contribute contaminants to the product

Quality consistency requires controlled and uniform cooling

Solutions

Belt design that permits little or no crumb retention

High open-area belt surface and low product-to-surface contact ratio for optimal air circulation and cooling

Plastic material for longer lifetime with less maintenance

Slicing and Packaging

The last stage of production involves slicing, bagging, sealing and conveying the finished product to the end of the production line. This is also where the final inspection, including metal detection and weighing, takes place.

Main challenges

Reliable belt grip is needed to prevent unwanted product movement on the belt

Belt materials, including splices, must not set off metal detection systems

Packaging catch can lead to bag tears, compromising Food Safety

Downtime for belt installation or maintenance can disrupt work flow

Solutions

High-grip Food Grade belt material for secure conveying

ZipLink® technology for quick and easy metal-free on-site splicing

Metal-detectable Modular Belts to prevent contamination

Recommended Products*

Recommended Products are only a sub-set of our extensive product line-up, the widest in the business. Our experts can help you find the right belt. Fill-in the contact form or go to our Contactpage.

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Product group

SBNO576050

Nonex EM 15/3 00+15 white FG

Synthetic Belts

*Recommended Products are some examples of our solutions in a specific process. Consult your local Ammeraal Beltech expert to determine the most appropriate belt type, colour and material combination for your specific requirements and local stock availability.